I like my breakfast big and filling and this one hits the spot.
For one person:
Ingredients
- 2 eggs
- 1 tbsp white vinegar
- 3 slices halloumi cheese
- ½ avocado
- handful of cherry tomatoes
- handful of olives
- ½ shallot
- olive oil
- 3 tbsp greek yogurt
- garlic
- lemon juice
- salt
- slice of toasted bread
- microgreens
Instructions
- Chop tomatoes, olives and the shallot and mix together in a small bowl. Pour over some olive oil, lemon juice and salt and set it aside.
- In a separate small bowl, mix the greek yogurt with some minced garlic, pinch of salt and a little lemon juice. Set aside.
- Slice the avocado, toast the bread and set those aside as well.
- Throw the halloumi slices on a non-stick pan and fry them on both sides until they are nice and brown. I usually don’t use any oil for this, but if you feel like they stick to the pan, add a little oil.
- To make the poached eggs, in a small saucepan bring water to a boil and add a tablespoon of white vinegar. Crack an egg into a small ramekin/dish (not much bigger than the egg). With a small whisk or a spoon, vigorously mix the water in a circular motion until you form a little vortex in the middle of the pan. Carefully slide the cracked egg into the vortex and let it cook for about 3 minutes. Remove the cooked egg and let it rest on a few sheets of paper towels until ready to serve. Pouch the second egg as well.
- To serve, spread the greek yogurt around the base of your dish, add the fried halloumi, sliced avocado, tomato and olive “salsa”, and the poached eggs on top. Sprinkle over some microgreens and enjoy it with a piece of toast.